Slow Cooker Carnitas
This Slow Cooker Carnitas recipe makes fabulous, flavorful shredded pork that is perfect for street tacos, burritos, and nachos!
Servings 10
Calories 259kcal
Equipment
Ingredients
- 4 pounds boneless pork shoulder or use another cut of pork
- 1 tablespoon chili powder
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 1 teaspoon coarse ground black pepper
- 1 cup freshly squeezed orange juice
- ¼ cup lime juice
- 1 medium white onion diced
- 4 ounce can diced green chilies
- 4 tablespoons canned diced jalapenos
- 4 cloves garlic minced
Instructions
- Combine the chili powder, dried oregano, ground cumin, salt, and black pepper. Rub over the pork shoulder on both sides and place it in the slow cooker.
- Add the remaining ingredients to the slow cooker.
- Cover and cook on low for 7-8 hours or high for 6-7 hours.
- Remove the pork and shred it with two forks. Return it to the slow cooker until close to serving time.
- Spread the shredded carnitas on a rimmed baking sheet and place under the broiler for 2-3 minutes to brown. Watch carefully so that it doesn't burn. Return to the juices in the slow cooker if desired.
Video
Notes
Store leftovers in an airtight container in the fridge for 3-4 days or in the freezer for up to a month.
Nutrition
Serving: 1/10 | Calories: 259kcal | Carbohydrates: 6g | Protein: 42g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 109mg | Sodium: 670mg | Potassium: 803mg | Fiber: 1g | Sugar: 3g | Vitamin A: 480IU | Vitamin C: 17mg | Calcium: 36mg | Iron: 2mg
